Wednesday, September 30, 2009

Healthy Oatmeal Cookie Bars (Gluten & Soy Free, Vegan)

A very tired, but happy Michael & I at our wedding dinner 5 years ago...

Just in case you are in need of a gluten free vegan recipe fix today... here are some breakfast bars I created last night.

I don't have a picture for you, so you can use your imagination or pretend that they look like this. They actually look very similar to those bars, except our chocolate chips are actually mixed into the cookie batter!

This recipe makes 12 large cookie bars and I thoroughly enjoyed them for breakfast today!

Preheat oven to 350 degrees and spritz a 9x13" baking dish with non-stick cooking spray or grease with coconut oil. Set aside.

Whisk all dry ingredients together in a large bowl.

In a smaller bowl mix wet ingredients together.

Pour wet ingredients into dry ingredients and stir together to create a wet batter. The batter should be slightly on the wet side like a stiff muffin batter. Add more liquid by the tablespoon if your batter is too dry.

Stir chocolate chips and/or other add in's into batter.

Pour batter into the greased 9x13" pan and spread with a spatula.

Bake for 35-45 minutes until the bars will "bounce back" when lightly touched with your finger or until a toothpick inserted in the middle comes out clean.

Cut into 12 large bars. Cool in pan or on a cooling rack.

Store leftovers (if there are any) in the refrigerator in a tightly sealed container.

Michael and I are heading to Sevierville, TN next week to celebrate our 5th anniversary!

If you know of any delicious gluten free dining establishments in the Gatlinburg to Pigeon Forge area that you can share with me, I'd LOVE to hear from you!Please let me know in the comments or send me an email @ gingerlemongirl (at) gmail (dot) com.

I just discovered your blog a few weeks ago and have been catching up on the archives and also on Vegan Peas. I have been on a dairy-free, wheat-free, corn-free, sugar-free, no caffeine etc diet for several months for a couple of health conditions myself, so it has been great to read through your archives. I was also gluten-free and soy-free the first few months of this elimination diet myself. Now I eat mostly gluten-free, though wheat is the main thing I need to stay away from. AS for soy - I can only eat it in very limited amounts (ie tamari sauce or a bit of vegan cream cheese are ok, but a serving of tempeh or tofu is not) - so I am loving lots of your recipes :) Oh, if you want to read about my experiences on my diet, here is a link: http://www.cgldaily.com/search/label/detox%20diet%20diaries

I made these tonight...YUM! I just did the chocolate chips for add-ins, but I want to try them with a little of everything. Breakfast, for me, has been the hardest part about the GF life. I'm excited to have a pile of these in my fridge!One question though, I'm not familiar with the protein powder, so I just used more brown rice flour. Where could I get the powder, and how would that change the final product?Thanks for your blog!Jen(Mountain Yoga in TN)